August 11, 2008

Jamon Iberico, Champagne of deli meats

Filed under: pork — Jose @ 4:28 pm

As mentioned in a previous post, Iberico ham is one of the finest pieces of cured meat you can put in your buñuelo hole.   Up until very recently, it was quite the treat as it was not available in the U.S. and I had only tasted it once, whilst visiting Madrid a couple of summers ago.  Thanks to the better judgment of somebody(s) at the FDA, they finally got around to allowing import of this King of hams and trust me, our nation is a richer place for it.

As Spain’s answer to Italy’s Prosciutto or Virginia’s Smithfield, Iberico ham outclasses these other hams by packing a huge amount of flavor and a killer umami punch.  It’s drier and thus stiffer than prosciutto but it will also practically melt in your mouth unlike prosciutto which tends to be more chewy.

A lesson I learned early on in my cooking experience was that “more fat” almost always means “more good” and in this regard, Iberico exceeds my expectations, check out the marbling:

Iberico

Don’t bother setting out your crackers or cheese with this, it really deserves an unbiased and rested palate to truly appreciate the nuances therein.  Also, at $99.99/lb (my nine paper thin slices cost $6) you’re not going to be grinding this up and making croquetas.

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6 Comments »

  1. In response to your comment on the “Rabo Encendido

    For the non-soy, traditional version of the recipe replace the soy sauce with salt to taste, 1 can 8oz of tomato sauce. (don’t forget to add some water)

    ALSO

    And then during the last 20 minutes of cooking add thick chunks of potatoes, and carrots cut into really large pieces like big potatoes cut in 1/2 or carrots cut in 3’s.

    Comment by Nathan — August 11, 2008 @ 9:01 pm

  2. Now everyone is talking about the American economy and eclections, nice to read something different. Eugene

    Comment by Eugene — October 20, 2008 @ 8:33 pm

  3. So when are you posting some more??? I’ve been waiting for about 3 months ha ha, I really enjoy your recipe posts they are really well done.

    Comment by Nathan — November 15, 2008 @ 6:00 pm

  4. I know man, soon!

    Comment by Jose — November 15, 2008 @ 7:13 pm

  5. Nice post. Thank you for the info. Keep it up.

    Comment by Tim Reynolds — December 7, 2008 @ 6:01 pm

  6. Yummmm… finally a nice friend from Catalonia sent me a nice packet of Jamon Iberico :) I’ll serve it as a tapa.

    Comment by Nathan — December 22, 2008 @ 9:45 pm

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